favored blanched form, originally produced
by covering the growing stalks with soil, then
by growing pale green “self-blanching”
varieties. Celery is often served raw, and its
crispness is maximized by presoaking in cold
water (p. 265). Both celery and celery root
contain defensive chemicals that can cause
skin and other reactions in sensitive people (p.
259).
Fennel Bulb or Florence or finocchio fennel is
a vegetable variety (var. azoricum) of
Foeniculum vulgare, the plant that produces
fennel seeds (p. 415). Its enlarged leaf-stalk
bases form a tight, bulb-like cluster. (The rest
of the leaf stalk, the equivalent of celery stalk,
remains tough and fibrous.) Fennel has a
strong anise aroma thanks to the same
chemical (anethole) that flavors anise seeds
and star anise, and this makes fennel a more
dominating, less versatile ingredient than
celery and carrots. It also has a distinct citrus